Nakji bokum is a very spicy octopus dish enjoyed by many Koreans. Octopus tentacles are cut into bite-sized pieces then pan stir-fried with spicy gochujang (red chilli pepper paste) along with gochugaru (red chili pepper flakes), sesame oil, red/green chili peppers, green onions, carrots and onions. Different variation of this dish does exist as the octopus can be substituted with squid for less chewy texture and taste. Non-Koreans may find this dish too spicy even diluted with rice that may come with this dish. Mixture of nakji bokum and steamed white rice is common to make nakji bokum bop which is a dish known as octopus mixed rice.

Recipe Ingredient: Sauce

4 shiitake mushrooms, quartered (optional)

2½ tbsp gochujang (red chili pepper paste)

2 tbsp gochugaru (red chili pepper flakes)

1 tbsp soy sauce

2 tbsp sesame oil

1 tbsp sesame seeds

2 tbsp minced garlic

Recipe Ingredients

1 lb octopus (squid can be used as a substitute)

½ onion, sliced to make o-rings

2 green onions, sliced on the bias

¼ carrot, slice thinly

2 red or green chili peppers (jalapenos can be used as a substitute), sliced on the bias

Cooking Directions

Wash and rinse octopus, cut the legs into 2"-3" lengths, open head and take out inside, quarter the head. Drain well.